Coconut Khichdi with Kaffir Lime and Toasted Peanuts Recipe

An healthy gluten-free and keto friendly dish cooked often in Indian households.
Cook Time: 12 minutes

Difficulty: Easy
Serves: 4


Basmati Rice; 1 cup

Split Black Gram Lentil or Urad Dal, washed; 1 cup

Ghee; 2 tbsp

Bay Leaf; 1

Cumin seeds; 1 tsp

Ginger, chopped; 1 tsp

Green Chilli, chopped; 1 tsp

Water or Vegetable Stock; 4 cups

Salt; to taste

Coconut Milk; 1 can

Fresh Coriander, chopped; 1 tsp

Kaffir Lime Leaves, chopped; to garnish

Toasted Peanuts, crushed; to garnish


  1. In a pressure cooker, heat ghee. Add bay leaf and temper with cumin seeds. Tip in chopped ginger and green chili to sauté.
  2. Tip in the split black gram lentil and basmati rice. Mix well.
  3. Add 4 cups of water, season with salt and mix well. Cook on high flame for the first whistle, then reduce the flame and cook for another 2 whistles.
  4. Cool for 10 to 15 minutes and add coconut milk. Mix well and adjust seasoning. Heat for 10 minutes. Take off heat, add fresh coriander and ghee.
  5. To serve, garnish with freshly chopped kaffir lime leaves and crushed peanuts.

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